By Franz Scheurer
Let’s start with some interesting products that I’ve seen around the traps:
At Simon Johnson:
Laverbread - natural seaweed from Wales $19.50 for 200 g. The seaweed laver or
porphyry that grows naturally on inter-tidal shores around the coast is picked
by hand and cooked in Wales. The same
seaweed is used for Nori in Japan - Laverbread, or bara lawr is a long
established delicacy in Wales.
Traditionally served with Bacon and eggs and cockles. The unique
mineral, umami taste ads depth to sauces, seafood and meat dishes.
Sesame Au Thé Vert Mariage Frères - Sweet green tea flakes with roasted Sesame $36.75 for
40g. Use it as a wonderful seasoning on
salads, raw or cooked vegetables, fish, rice or pasta. It’s great with sushi, too. Made from sesame
seeds, green tea, seaweed, dried plums, shiso and dried fish, salt and sugar.
Argan Oil Mas Portell - Extra
Virgin Argan Oil $42.95 250ml, obtained from the first cold press of the fruit
of the Argan tree, an ancient tree that grows Southwest of Morocco. Argan oil
is one of the healthiest of all vegetable oils. It is said to help improve
cholesterol levels and acts as an anti inflammatory agent. It adds a sweet,
slightly toasty flavour to salads, creams and vinaigrettes. Use cold only. Only
women harvest the fruit from the Argan tree - the fruit is sun dried, the pulp
removed and the hard shell cracked between two stones to reveal 3 or 4 Argan
kernels. The kernels are roasted before pressing. If you have ever visited a
Berber camp and couldn’t quite forget the taste of their greens, then this oil
is for you!
Calissons de Provence Arnaud Soubeyran, a traditional sweet from the Provence $ 16.65 140g. Made from almond paste and rockmelons, the soft and delicate centre is sitting on a thin rice paper wafer and is finished with an icing-sugared top. These wonderful morsels are the perfect accompaniment with your coffee.
Marrons Glacés Corsignia Facor preserved chestnuts,
22-23g each $ 3.50. Rich, gooey, soft yet firm to the bite, these are so
addictive that I only every buy one to take home, and it never makes the
journey! Perfect with coffee at the end of a meal or as a very rich snack,
anytime. You have not tasted
chestnuts like these, ever.
Cruise is hosting wine dinners regularly
and for the month of March it is Tyrell’s turn, on Monday 21st with
Bruce Tyrell himself – Bruce’s effervescent personality and plethora of stories
should make this an interesting night. Jane, his daughter, will also be in
attendance. Wines that evening will include Vat 1 Semillon 95,96 and 98 (the 97 may make a surprise visit but
nothing is guaranteed!). Six courses with matched wines will cost you $150 p/person.
For more
information or reservations:
Cruise Restaurant, Bar & Lounge
Levels 1-3, OPT
West Circular Quay NSW 2000
Tel.: 9251 6622
Chef’s Secrets – a tour of Sydney providores and gourmet food outlets showing you where to get immaculate produce and how to use it. Participants will meet at Central Station, then proceed by bus, exploring, selecting, cooking and finally eating the fruits of their labour. These tours will run every 2 months, starting 25th May.
Cost: $ 165 p/person, all-inclusive
For further information or bookings:
Cost $165.00 per person all inclusive
Johanna Minogue: ph (02) 9331 5176
Sandra Clark : ph (02) 9665 5639
Email: info@johannaminoguecuisine.com.au
Email:
sandra@clarkfoodandevents.com.au
They are also running a Gourmet Tour to Orange,
spending a weekend visiting local producers, wineries and restaurants. If you
want to see for yourself just what a fabulous food place Orange has become this
is a good way to learn as much as possible in the shortest possible time. Next
tour is scheduled for Friday, 29th April, returning on Sunday, 1st
May 2005. Cost is $ 695 p/person (single supplement $100) and includes
transport (coach), all meals, wines with meals, tastings and farm visits. For
further information contact Johanna Minogue or Sandra Clark, contact details
above.
The inaugural Ashfield Gourmet Food and Wine Markets
on the Australia Day weekend was a roaring success. Why not check them out?
There will be an Easter Egg Hunt for the children on 26th March and
the market opening times are 9.30am to 2.00pm. The markets are set up at the St John's Anglican Church Grounds,
Bland and Alt Streets, Ashfield and take place every second and fourth Saturday
of the month. If you are interested in running a stall at these markets then
contact Judith Kennedy on 02 8338 8666 (If a stallholder commits to six consecutive market days they will receive
the sixth day free)
Bear Cottage’s Fundraising
Dinner, will be held at the International College of Tourism and Hotel
Management, St Patrick's Estate in Manly on Saturday, 12 March 2005. Acclaimed
chefs Christine Manfield and Lanna Tran will prepare the dinner. Live and
silent auctions will be held with terrific prizes. Bids are open for the
Bennett surfboard before the event. Tim Bailey, of Network 10, placed the
opening bid of $5,000 during his broadcast from Bear Cottage on Thursday, 10
February. If you are interested in placing a bid please contact Scott
Walsberger at Bear Cottage on (02) 9976 8304. For other enquiries regarding how
you can assist with the donation of prizes, for sponsorship packages or to book
tickets, please contact Janet Burke at Bear Cottage on (02) 9976 8302. Tickets
to the Bear Affair will cost $150 p/person.
Taste
of Spain for the Lower North Shore
Locals and visitors to McMahon’s Point will be delighted to welcome the new Spanish influenced providores: Delicado Foods, the flavours of Spain, opening in early April 2005. This unique food outlet is the concept of Ben Moechtar and Ambie Moore. Ben, previously sommelier at WildFire Restaurant teams up with ex advertising lady, Ambie Moore to be part of the fast growing awareness of good food and good coffee on this side of the Harbour. Watch out for the opening details on the Australian Gourmet Pages in the near future.
The team of Brien
Trippas & Michelle Guberina (of Sydney venue caterer Trippas White
Catering) have just acquired Absolute Ambrosia – the Caterers. Absolute
Ambrosia was established by chef Leigh Stone Herbert and is now managed by
Executive Chef David Sampson. David, a
classically trained London chef, has a rich history in the Sydney food scene
having worked most recently establishing the “Food From the Farm” project for
Geoff Jansz. Previous roles have
included working for Anders Ousback as Head Chef at Margaret Fulton Kitchens,
managing the relaunch of floor & kitchen operations at Pruniers Restaurant
and working as Executive Sous Chef at the Sydney Opera House including the
Bennelong Restaurant. Fiona Rae, an industry professional who has an extensive
food background working with a range of exclusive caterers for the last ten
years, manages the front of house event coordination.
For more information
or bookings:
Absolute Ambrosia –
The Caterers
Rear 154 Mowbray Road
Willoughby NSW 2068
Tel.: 02 9958 7988
Taltarni Vineyards (in Victoria's Pyrenees) has recently opened a new Cafe at Cellar Door, called Red Earth Café. Established in the foothills of the Pyrenees, Taltarni Vineyards is one of the founding vineyards of the region, dedicated to the production of premium wines. Set amidst the relaxed and friendly ambience of the Cellar Door with glorious views over the manicured gardens and the vineyard this is the place to have a light meal, matched to one of Taltarni’s many award-winning wines. The café opens daily from 9.00am to 5.00pm. Drop in for a pizza, soon!
For more information call: 03 5459 7915
The annual Pinot Noir Tasting at the Woollahra Hotel is on, once again, on Monday, 11th April. Session I from 4.30 – 6.30pm and Session II from 7.0 - 8.30pm. Cost is $27.50 p/person (which is refundable if you purchase 2 dozen or more bottles). Bookings are essential. Call: Amber or Lynette on 02 9362 0299 or e-mail: amber@wollahrahotel.com.au